Strawberry Supreme Pound Cake Recipes

STRAWBERRY POUND CAKE

Steps:

• Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350°F/177°C).
• Sift dry ingredients. In a large mixing bowl, sift together flour, salt, baking powder and baking soda. Remove a tablespoon of the flour mixture and toss with the diced strawberries (this helps the strawberries from not sinking to the bottom of your cake). Set both aside.
• Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream.
• Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes.
• Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
• Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, in 3 batches, beginning and ending with the flour. Do not overmix at this point. Stop stirring once you see the last of the flour has been stirred in. With a wooden spoon or spatula fold in the diced strawberries.
• Add strawberries. With a wooden spoon or spatula fold in the diced strawberries.
• Prepare bundt pan. Grease and flour one bundt cake pan. I like to grease with either shortening and a dusting of flour, or cooking spray (I like using a cooking spray with flour) and then dust with flour. You can also use two 9x5" loaf pans and grease/flour those instead.
• Bake the cake. Pour batter into pan. Bake in a preheated 350°F oven for approximately 50-60 minutes. (If baking in a loaf pan, divide the batter between the two pans and bake for 40-45 minutes). The cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Allow cake to sit in the pan for 10 minutes before turning the cake out onto a wire rack to further cool. Allow to cool before glazing.
• Make the glaze. Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream.

STRAWBERRY POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

STRAWBERRY SUPREME POUND CAKE

Steps:

• Cream shortening,butter and sugar. Add eggs, one at a time, beating thoroughly after each one.
• Sift flour with baking powder; alternately add with strawberries. Add flavorings and food coloring.
• Pour batter into a greased and floured bundt pan. Place in cold oven; turn on to 350° for approximately 1 1/2 hours. Remove cake from pan.
• Top with Strawberry Supreme Pound Cake Topping: Bring all ingredients to a simmer for 3 to 4 minutes. Apply to cake.

STRAWBERRY CAKE SUPREME

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
• In a large bowl, mix toether cake mix and gelatin.
• make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
• Fold in coconut and pecans.
• Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
• Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
• To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
• Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.

STRAWBERRY POUND CAKE RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan. 2. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chips. Pour into prepared pan. 3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. 4. Place frosting in microwave-safe bowl. Microwave on high power for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake